One of the most flavorful Asian dishes has to be this Korean Chicken. It’s all in the sauce! All you need is a few pantry staples (brown sugar, ketchup, soy sauce, honey and garlic), sesame oil and Gochujang Korean chili sauce. It’s most often found in the Asian section at a grocery store. It’s spicy and pairs perfectly with the sweet and sour combo of ketchup, honey and brown sugar. If you enjoy recreating restaurant favorites as I do, you have to try this dish. It’s quite simple and the results are incredible! This chicken is bound to be a hit!

Ingredients needed:

for the sauce:

Gochujang Korean Chili Sauce

low-sodium soy sauce

sesame oil

honey

brown sugar

ketchup

garlic

for the chicken:

boneless skinless chicken thighs

eggs

flour

cornstarch

salt

Instructions:

Step 1: The Chicken

Start by cutting the chicken thighs into bite-size pieces, about 2″ large.

Heat up about 1.5 cups of vegetable oil in a pot. Once it reaches at least 340 degrees F, it is ready for frying the chicken.

Mix flour and cornstarch in a bowl and beat eggs in another bowl.

Season chicken with salt. Dip each piece in egg mixture, then in flour mixture.

Carefully drop the coated pieces of chicken into the hot oil. Fry about 6 to 8 at a time, to not overcrowd the pan. Fry them for about 4 to 5 minutes, flipping once or twice.

Remove from oil onto a plate with a paper towel. It will soak up any excess of oil.

Step 2: The Sauce

In a microwave-safe bowl, whisk together all ingredients for the sauce.

Microwave for 45 seconds, then whisk. Microwave for 30 more seconds. Whisk again.

Assembly:

Once all chicken pieces are fried, toss them with sauce.

Serve right away.

Can I make it ahead of time?

This dish can be made ahead and stored in the fridge for up to 4 days. Keep in mind, the coating will get soggier from the sauce, the longer it sits in the fridge.

How to store and reheat leftovers?

I store leftovers in a container with lid, in the fridge. To reheat the dish, I place it in a pan and add about 1/4 cup of water. Heat it up over medium heat until it starts to bubble.

Can I use chicken breast to make this dish?

Yes, you can certainly use boneless skinless chicken breast and cut it into bite-size pieces. I use and recommend chicken thighs because they have more flavor and do not dry out during frying.

Start by cutting the chicken thighs into bite-size pieces, about 2″ large.

Heat up about 1.5 cups of vegetable oil in a pot.

Whisk together flour and cornstarch in a bowl and beat eggs in another bowl.

Season chicken with salt. Dip each piece in egg mixture, then in flour mixture.

Once the oil reaches at least 340 degrees F, it is ready for frying the chicken.

Carefully drop the coated pieces of chicken into the hot oil. Fry about 6 to 8 at a time, to not overcrowd the pan. Fry them for about 4 to 5 minutes, flipping once or twice.

Remove from oil onto a plate with a paper towel. It will soak up any excess of oil.

to make the sauce:

In a saucepan or a microwave-safe bowl, whisk all ingredients. Heat up over medium heat until it bubbles, whisking often to melt the sugar. In a microwave, heat up for 45 seconds, whisk, then microwave for 25 seconds more. Whisk well.

Pour the sauce over chicken and toss to coat.

Recipe Notes

Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.